Anne BralyIf there’s anything more suited to dinner after a busy, hectic day than a one-pot meal, I don’t know what it would be. Getting home from work with the kids in tow and facing the prospect of cooking a family meal can be daunting. Dinner by itself is tiring after a full day, but following the food prep, you’re also faced with a sinkful of pots and pans.
That’s the beauty of one-pot dinners – if they’re truly one-pot. There are recipes that say they take only one pot to prepare, but read carefully. The ingredients list might call for precooked rice or pasta. That’s great if you happen to have some left over but, if not, that means two pots to make your one-pot meal, right?
And there’s something else to consider when looking for one-pot recipes. The whole purpose is creating a dish that’s quick and easy, so you don’t want a recipe for roast that might take hours to cook before it’s tender enough to eat. Look for recipes that call for chicken or seafood. And look for recipes that use precooked ingredients such as rotisserie chicken and canned vegetables.
This recipe for one-pot chicken enchiladas has it all: homemade enchilada sauce, freshly cooked chicken, canned corn, rice that’s cooked in the same pot and shredded cheese. It begins on the stovetop, then it’s finished in the oven – all in the same skillet in which it was started. And it only takes 30 minutes from start to finish with one pot to clean up when all is said and done.
How does that sound after a busy day at the office?
One-Pot Chicken Enchilada Casserole
1 tablespoon oil
2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness and sliced into “tenders” (see note below)
1 small onion, diced
3 garlic cloves, crushed
1 bell pepper, diced
1 (24-ounce) can crushed tomatoes
3 cups chicken broth or water
1 can corn or 1 1/2 cups frozen corn
1/4-1/2 teaspoon cayenne pepper, or to taste
1 tablespoon dried oregano
2 teaspoons cumin or chili powder
1 1/2 teaspoons coriander
2 teaspoons onion powder
1 tablespoon brown sugar
Salt and pepper, to taste
1 1/2 cups long-grain white rice
1-1 1/2 cups medium salsa, optional
1 1/2 cups shredded cheddar cheese
Chopped cilantro, optional
Heat oil over medium high heat in large skillet. Add chicken and cook until cooked through, 5-6 minutes, then remove onto a plate or, for easier cleanup, a piece of plastic wrap. Shred or roughly chop chicken and set aside.
Add extra oil if the skillet looks dry. Add onion and garlic, cook for 1-2 minutes or until starting to soften. Add bell peppers and cook for 2 minutes. Add remaining ingredients except rice, salsa and cheese. Bring to simmer, then add rice. Stir rice, turning down heat to medium-low.
Cook rice, covered, 15-18 minutes or until rice is cooked but not mushy and most, but not all, liquid is absorbed. If it looks dry, add a little water. Do not stir while it cooks.
When rice is finished, quickly stir in chicken. If the mixture seems too dry, add salsa and combine with rice/chicken mixture. Sprinkle with cheese. Place skillet under broiler on high for a couple of minutes until the mixture is golden and bubbly. Serve garnished with cilantro, if desired.
Note: If you have enough leftover chicken, simply shred it and add it to the rice mixture once finished.
JUST A REMINDER
Don’t forget the Taste of Home Cooking School scheduled for Thursday, Oct. 27, at the Tivoli Theatre at 6 p.m. Bring friends and plan for a fun evening learning some great new recipes, right in time for the holidays. For tickets, log on to www.tasteofhomechatt.com.
Contact Anne Braly at abraly@timesfreepress.com.